It’s no secret that I love bagels. You might recall I had 2 packs of 6 bagels each in my grocery cart. At the time, I was thinking of simply eating them plain with butter. Anything beyond that might be a little too involved. But guess who got fancy one fine day and made herself a dill egg mayo on onion bagel toast?

Yes, the bagels. These are the trendy new onion bagels I snagged. Just look at the insane coating of black and white sesame seeds. Lovin’ it! Plus the fact that I could totally be setting a new fashion trend here with my million-dollar sesame seed-studded smile. Way classy, yo!

Right, so here’s the thing. I noticed that the outside is hard (as it should be) and crunchy , a crunch intensified by the sesame seeds while the inside is almost bread-like. Is it just me or are bagels no longer the rocks they used to be? Hmm, I’m not sure if it’s just this particular batch, or if softer bagels are indeed here to stay. If they are, I’d be the first to jump for joy.

Most days, I go minimalistic with my bagel with just a ton bit of butter which, by the way, is good with everything. My personal opinion, of course. But I have 33 eggs in the fridge so I thought, why not spend 2 minutes whipping up a low-fat version of dill egg mayo and slapping it on?